Winter’s FINEST
ROASTED CHICKEN WITH WINTER FREEKEH SALAD
PREP + COOK TIME 1 hour 30 mins SERVES 4
• 1.4kg whole chicken
• ¼ cup extra virgin olive oil
• ¼ cup finely chopped fresh flat-leaf parsley
• 3 teaspoons fresh thyme leaves
• 2 cloves garlic, crushed
• 2 teaspoons dijon mustard
• 2 teaspoons finely grated lemon zest
• ¼ cup lemon juice, reserve squeezed lemon halves
• 400g baby carrots, trimmed, scrubbed
• lemon wedges, to serve
FREEKEH SALAD
• 1 cup wholegrain freekeh, rinsed
• 250g brussels sprouts, outer leaves reserved, finely shredded
• ⅓ cup walnuts, toasted, chopped
• ⅓ cup dried cranberries, chopped
• ½ cup fresh flat-leaf parsley leaves
• 2 tablespoons walnut oil
• 2 tablespoons lemon juice
1 Preheat oven to 180°C.
Pat chicken dry inside and out with paper towel. Combine oil, parsley, thyme, garlic, mustard, zest and juice in a small bowl. Season. Carefully run your fingers between the chicken skin and breast and legs to form a pocket; spread three-quarters of the herb mixture all over the chicken flesh
